I was immediately inspired by Linda's work with brioche macaroons to explore new forms for familiar flavors. We were already working with a number of flours so her post proved timely. My first idea involved pretzels. I made a few mistakes in our initial evolution. These mistakes detracted from the exact replication of a French macaroon rather than the flavor and texture of the delicate cookie. I planned on a beer ganache for the filling though some miscalculations led to a delicious ice cream base instead. For now I am happily eating these tender pretzel bites and searching for other applications: parsnip, onion, ginger, carrot to name a few.